A note from THCheese.

Dear Cannabis and Food Lovers,

It has been our absolute pleasure to make delicious treats and serve a small section of our community over the past year. Getting to know all of you has been a true gift, and your kindness, aid, and advice are a continual source of inspiration for us. We are continually delighted by the innovation we see in this industry and look forward to working hard to help people continue to express the amazing art of cannabis cuisine.

And so, it is with heavy hearts that we announce that for the time being, THCheese will not be accepting any more private commissions. We have always operated in a grey area, and now that some of the proposed regulations have shown us the reality of how long it will take to fully realize our dream we have decided to walk another path at this time. We will keep the THCheese name and You will still see us.

You will see us trying our best to convince state and federal regulators that cannabis consumers, whether recreational or medicinal users, are bright and resilient people that deserve to utilize this incredibly versatile plant in artistic ways. You will see us applaud and support new regulations that protect consumers and create a healthy and wholesome marketplace. You will see us advocate for cannabis remaining in the hands of the people that created the industry under so much turmoil and hardship.

You will see us find ways of creating new products that we will bring to whatever the marketplace looks like after final regulations are released. You will still see us. It is important that with the coming regulations that you as a consumer stay vigilant. The proposed regulations, while necessary, are in danger of overreach. We believe California is home to the best food and the best cannabis in the world, and we can’t wait for the day that we can express both of those passions as conscientious producers. Before we say goodbye though we would like to take a moment for you to imagine the following:

Alicia has been off of government farm subsidies for 5 years. She has finally begun growing olives again as her grandfather did and has been elated as her first 15 Alpine goats make themselves familiar with their new home.

When she first started diversifying her farm by growing cannabis she was a bit nervous but the rewards have definitely been worth it. Being the largest cash crop available it was not long before she started being able to finally stop growing in ways that were harmful to the land and begin cultivating the food that she truly had a passion for. She takes the plant waste from the olives and the sativa strain grows and incorporates it into the goats feed; she takes the manure from the goats and uses it to fertilize her crops. It is a beautiful closed loop farming system that helps keep the land healthy, produce new jobs for the agriculture business, and produce amazing food and cannabis. She has considered opening a restaurant with an outdoor area for cannabis connoisseurs as canna-tourism begins to be a real factor in her business.

We dream of a day where this short story is a reality. We hope you can dream with us.

Your Friends and Constant Admirers,

Matt, Juliana, and Trevor


We will be in a medical dispensary near you soon! Ask your local budtender to try our products.


A 6 week old pasteurized cow's milk Camembert. This puck tastes of popcorn, uncooked mushroom, and butter. 1 Wheel= 3 mild doses.

Fromage Vert

Medicated herbed Fromage vert with a blend of herbs on a baguette from local bakery Craftsmen And Wolves.

Garlic Confit

Olive Oil Garlic Confit that will knock your socks off.

Pickled Beets

Pickled Golden Beets. Put this on a salad with cuts of steak and chevre.

Pickled Fennel

A chef's favorite Pickled Fennel.

Pickled Haricot Vert

A garde manger favorite, Pickled Haricot Vert.

Butter Pickles

Classic Sweet n Spicy Bread and Butter Pickles.

Hot Sauce

This Chile Sauce is so hot it is a real kick in the face! Featuring Habaneros, Figs, Pasilla, Vanilla, and Cabernet Sauvignon Vinegar.

Foie Gras

Foie Gras Pâté Mousse!

Fermented Salsa Verde

Our medium heat Fermented Salsa Verde featuring Tomatillo, Pineapple, Serrano Peppers, and Sauv Blanc Vinegar.

Mild Chile Sauce

How about Mild Chile Sauce on Tacos from Taquerias in The Mission This Chile Sauce is made with Jalapenos, Strawberries, Ancho, Hibiscus, and Apple Cider.


Trevor's Tapenade made in a classic nicoise style. Sweet and Zest and goes amazingly with any fresh cheese or fish!

About Us

We are a Chef, a Cheesemaker and a Cheesemonger with a passion for fine foods. THCheese is dedicated to making quality small batch edibles. Three friends with a common goal of elevating the edible culture who believe in the concepts of sustainable farming and responsible dining. We will never stop making meals, innovating recipes, and pursuing a high standard for our patients and our community. Our cannabis farms are just as important as our dairy farms and we are excited to see where our craft cannabis culture can take us.

We make low dose high end edibles so that you can consume an entire serving of our product and enjoy a mild, mellow, controllable experience. We love cannabis and we focus on the food. Quality is important both in our medicine and our ingredients.

THCheese is currently available for investment opportunities and partnerships - We are a business focused on well-being, both personal health and agricultural health along with the health of our local community. Taking part in the chance to shape the emerging cannabis farm to table niche is exciting and we are interested in partnering with those like minded organizations or individuals to help THCheese make this vision a reality.

Juliana Clark

Head Cheesemaker

Behind Juliana's goofy and joyful demeanor lies the soul of a true gourmand. Having the opportunity to study at Hervè Mons, getting a top 10 place in the ever-growing Cheesemonger Invitational, and having an amazing palette has really let her grow as a woman and as our head cheesemaker. We at THCheese are lucky enough to not only work with such an amazing talent, but an amazing friend.

Trevor Milbery

Head Chef

There are few moments that anyone can catch our head chef not cooking. Whether it was his trip to NYC to learn from the some of the most notable restaurants in the country or at home making something new to challenge himself. He is our outspoken, lovable, and witty R&D champ who takes our passing food fancies and makes sure they become reality. There is nothing this man can't medicate.

Matthew Gill

Head of Operations

Matt knows things. He admits to being lucky enough to have his dream job of sourcing food like caviar, Jamon Iberico, cheese, chocolate, and charcuterie. He judges food quality constantly and has had a chance to intern for some amazing food programs, learn from the farmers and producers themselves, and work in the industry for almost a decade. He's the silver tongue of the group and will tell you the story of any product from California to Cordoba.

Packaged Medicated Products